Ingredients: 1 rooster (850-900 grams), 50 grams of taro cubes (you can also use taro).

Seasonings: 20 grams each of green and red pepper cubes and coriander, 25 grams of garlic sprouts, ingredient A (5 grams of concentrated chicken paste, 2 grams of sugar, 5 grams each of chicken essence, pineapple juice, and oyster sauce, 2 grams each of dark soy sauce and garlic powder, peanut butter

10 grams each, 3 grams each of salt, monosodium glutamate and black pepper), 15 grams cooking wine, 250 grams clear soup, 20 grams butter, 50 grams each secret sauce and garlic, 15 grams ginger slices, and about 120 grams of salad oil.

Secret sauce recipe and stir-frying: Raw materials: 1500 grams each of Pixian bean paste, pickled pepper paste, and pepper oil, 2 kilograms of glutinous rice cake pepper, 500 grams each of rock sugar, pickled pepper, and minced ginger, 250 grams of butter, and 2500 grams of salad oil.

2 bottles of this fermented glutinous rice, 50 grams of five-spice powder, 30 grams of thirteen incense, and 100 grams of white wine.

Preparation: Heat the pot and add butter to boil, add salad oil, add rock sugar and boil until all the rock sugar melts and turns red, and when there are fist-sized sugar on the oil surface, add bean paste, pickled pepper, and minced ginger, stir-fry until fragrant, then add cake.

Stir-fry the chili for 30 minutes, add the glutinous rice, five-spice powder, and thirteen spices and stir-fry for 10 minutes. Add white wine and pepper oil and stir-fry for 10 minutes, then turn off the heat.

Preparation method: (1) Cut the rooster into pieces, clean it, dry it with a towel, add ingredient A and dilute it with 50 grams of water, add the chicken pieces, mix well, then add coriander and marinate for 30 minutes.

(2) Heat the pot, add salad oil, and cook until it is seven times cooked. Add the taro cubes and fry them until they are slightly yellow in color. Remove them and put them into the pot. Pick out the coriander from the marinated chicken cubes and add them.

Pour into the oil pan until it's almost cooked and pour out.

(3) Put the pot back on the fire, add butter, add ginger slices and garlic and stir until fragrant, then add secret sauce and chicken nuggets, add ingredient A and stir-fry evenly, add clear soup and cook until fragrant, add green and red pepper cubes, garlic sprouts

Drain and pour into the pot, sprinkle with coriander and serve.

Key points for making: 1. Ji Gong is a Chongqing dialect. In Chongqing, the rooster is called Ji Gong and the hen is called "Chi Po".

2. Chickens weighing about 1 kilogram are the best.

3. It is advisable to use low heat when frying the secret sauce.

4. Chicken nuggets can be marinated in batches and refrigerated.

5. This dish can also be served on the open side.

6. Stir-fry the chicken and serve it in a pot. Turn on low heat. When it is almost done, add some fresh soup and blanch other vegetables.